Drain and rinse the chickpeas. Blitz them with the garlic, cumin, onion and coriander. Blend until smooth and stir in the flour. With floured hands, shape the chickpea mix into 12 small round patties and chill for 20 mins. Heat the oil, and fry the patties in batches for about 2 mins on each side until heated through and golden. Serve warm with parsley and lemon wedges. These can be cooked ahead and frozen.